About this recipe:Cheese fondue for me is not just any meal, but a wonderfully intimate meal with family or friends - cheese fondue is wonderfully filling and helps to reinforce the friendships of all those involved. The rule of thumb for the ratio of cheese to wine is: 200g cheese to 100ml wine.
1 clove garlic, peeled
300-400ml Vaudois wine (or other Swiss dry white wine)
600-800g coarsely grated Gruyere cheese, preferably from 2-3 different stages of maturity
1 measure kirsch
4 level tablespoon cornflour
freshly ground black pepper to taste
grated nutmeg to taste
baguette, cut into bite-sized cubes
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Method Prep:10min › Cook:20min › Ready in:30min
Rub fondue pot with garlic rub and pour in the wine. Heat the wine slightly and add the cheese. Melt the cheese whilst stirring.
Stir together cornflour and kirsch and pour into the boiling fondue. Season with pepper and nutmeg to your liking.
Let boil 2-3 times, then place the pot on the heater on the table. Adjust heat so that the fondue is always simmering.